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Can fermentation be used as method for lowering the glycaemic index of certain food products?

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Author

  • Elin Östman
  • Helena Elmståhl
  • Inger Björck

Publishing year

2000

Language

English

Pages

120-120

Publication/Series

Scandinavian Journal of Nutrition

Volume

44

Issue

2S

Document type

Conference paper: abstract

Publisher

Taylor & Francis

Topic

  • Nutrition and Dietetics

Conference name

7th Nordic Nutrition Congress

Conference date

2000-06-18 - 2000-06-21

Status

Published

ISBN/ISSN/Other

  • ISSN: 1102-6480